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Preparation

1. Rinse beans and place in large bowl. Cover with cold water and soak over night. Drain, rinse and set aside.
2. Heat oil in dutch oven over low heat. Add onions and garlic and cook over low heat until onions are wilted, about 10 minutes
3. add the beans with the ham bone and the water to the pot. Stir in 2 T of the cuin, the oregano, bay leaves, black pepper, cayenne, and 2 T each of the parsley and cilantro. Bring to a boil, reduce the heat, and simmer uncovered until the beans are very tender and the liquid is reduced by about three quarters. This will take 1 1/2 hours to 2 hours.
4. Transfer the ham bone to a plate and let cool slightly. Finely shred any meat on the bone and return to the pot.
5. Stir in the remaining 4 T parsley, 2 more T of the cilantro, the salt, and all but 1/4 cup of the bell pepper, the remaining 1 tsp cumin, the sherry , brown sugar, and lime juice. Simmer another 30 minutes, stirring frequently. Adjust the seasonings.
6. Run 1/2 of soup through food processor. Add back to pot. Serve hot and garnish with creme fraiche, remaining diced red pepper and chopped cilantro.